基于可视嗅觉指纹技术的水产品新鲜度快速表征
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摘要
通过自制的可视嗅觉指纹技术系统跟踪了不同储藏时间下的对虾、梭子蟹和小黄鱼的挥发性气体成分变化。通过色敏传感器阵列对不同水产品的挥发性气体进行了整体表征,并通过主成分分析(principal component analysis,PCA)呈现水产品储藏过程的气味变化趋势;然后通过线性判别分析(linear discriminant analysis,LDA)定性识别了对虾、梭子蟹和小黄鱼的新鲜度。结果表明,新鲜对虾的识别率为94. 44%,腐败对虾的识别率为93. 75%,新鲜小黄鱼的识别率为95%,腐败小黄鱼的识别率为100%,新鲜梭子蟹的识别率为100%,腐败梭子蟹的识别率为92. 31%;利用该技术结合误差反向传播人工神经网络(back propagation artificial neural network,BP-ANN)模型来定量预测水产品中的挥发性盐基氮(total volatile basic nitrogen,TVBN)含量,该模型与半微量定氮法测定对虾、梭子蟹和小黄鱼中TVBN含量的相关系数分别为0. 988 4、0. 995 4、0. 983 8,结果表明,该技术可用于水产品新鲜度的快速表征。
Colorimetric sensor array system was employed to characterize changes in volatile organic compounds( VOC) in aquatic products( prawn,small yellow croaker,shuttle crab) with different storage time. Firstly,the VOC of different aquatic products were characterized by colorimetric sensor array system,and the trends of VOC changes during storage were analyzed by principal component analysis( PCA). Linear discriminant analysis( LDA) qualitatively identified the freshness of prawn,shuttle crab,and small yellow croaker. The results showed that the recognition rates of fresh prawn,stale prawn,fresh small yellow croaker,stale small yellow croaker,fresh shuttle crab,and stale shuttle crab were 94. 44%,93. 75%,95%,100%,100%,and 92. 31%,respectively. The technique was then combined with the back propagation artificial neural network( BP-ANN) model to quantitatively predict the amount of TVB-N in these products. It was found that the correlation coefficient values between this model and semimicro-kjeldahl determination to determine TVB-N levels in prawn,shuttle crab,and small yellow croaker were0. 988 4,0. 995 4,and 0. 983 8,respectively. These results showed that colorimetric sensor array can be used to characterize the freshness of aquatic products rapidly.
Colorimetric sensor array system was employed to characterize changes in volatile organic compounds( VOC) in aquatic products( prawn,small yellow croaker,shuttle crab) with different storage time. Firstly,the VOC of different aquatic products were characterized by colorimetric sensor array system,and the trends of VOC changes during storage were analyzed by principal component analysis( PCA). Linear discriminant analysis( LDA) qualitatively identified the freshness of prawn,shuttle crab,and small yellow croaker. The results showed that the recognition rates of fresh prawn,stale prawn,fresh small yellow croaker,stale small yellow croaker,fresh shuttle crab,and stale shuttle crab were 94. 44%,93. 75%,95%,100%,100%,and 92. 31%,respectively. The technique was then combined with the back propagation artificial neural network( BP-ANN) model to quantitatively predict the amount of TVB-N in these products. It was found that the correlation coefficient values between this model and semimicro-kjeldahl determination to determine TVB-N levels in prawn,shuttle crab,and small yellow croaker were0. 988 4,0. 995 4,and 0. 983 8,respectively. These results showed that colorimetric sensor array can be used to characterize the freshness of aquatic products rapidly.
引文
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[10] GB 2733—2015食品安全国家标准鲜、冻动物性水产品[S].北京:中国标准出版社,2015.
[2] MICHAEL F,LIU Neng,SONG Qingyu,et al. Aquatic product consumption patterns and perceptions among the Chinese middle class[J]. Regional Studies in Marine Science,2016,7:1-9.
[3]王亚会,王锡昌,王帅,等.水产品新鲜及腐败程度的评价指标[J].食品与发酵工业,2015,41(10):240-246.
[4] LIU Wei,HAN Yuanyuan,CAI Yanping,et al. Penaeus orientolis prawn freshness rapid determination method based on electronic nose and non-linear stochastic resonance technique[J]. Bioengineered,2015,6(1):42-52.
[5]赵杰文,陈全胜.茶叶质量与安全检测技术及分析方法[M].北京:中国轻工业出版社,2011.
[6] NEAL A R,AVIJIT S,MICHAEL C J,et al. Molecular recognition and discrimination of amines with a colorimetric array[J]. Angew Chem Int Ed,2005,29(44):4 528-4 532.
[7] GUAN Binbin,ZHAO Jiewen,JIN Hongjuan,et al. Discrimination of rice storage ages using colorimetric sensor array[J]. Food Analytical Methods,2017,10(4):1 054-1 062.
[8] GB 5009. 228—2016食品安全国家标准食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2017.
[9]黄星奕,周芳,蒋飞燕.基于嗅觉可视化技术的猪肉新鲜度等级评判[J].农业机械学报,2011,42(5):142-145.
[10] GB 2733—2015食品安全国家标准鲜、冻动物性水产品[S].北京:中国标准出版社,2015.